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Waaaalll...

When many people conversationally mention barbecue, they speak of cooking hamburgers, hot dogs, or a rib-eye steak over a hot charcoal fire.  Light up the Kingsford, let it burn to a light ash coat, then grill the steak for eight or ten minutes on each side.

There's nothing wrong with this; indeed, it's as delicious as it is unhealthy.  ;-)

But technically, it's not real barbecue.  It's grilling.

Real barbecue is long, slow, indirect smoking over a wood fire.  Seven well-tended hours can turn a tough rack of ribs into a tender, fall-off-the-bone delicacy.  It can turn brisket, the toughest cut of beef, into juicy, lean, flavorful perfection that cuts as easily as chocolate cake.

Here, we will discuss the ins and outs of true barbecue: basic equipment, rubs, mop sauces, brines, marinades, preparation and cooking techniques.  Imagine -- tender ribs without parboiling.  (Indeed, parboiling is verboten in sanctioned competition barbecue.)

(Fear not; grilling is also welcome subject matter.  Got a great technique for New York Steak?  Bring it on!  :-)

Barbecue: serious business with delicious dividends.

The weather's going to warm up soon.  Stay tuned!

About the photo:  The October ClovisFest 2006 barbecue competition in Clovis, CA.